Potato And Leek Soup (Creamy But No Cream!)

• 2 -3 tablespoons olive oil
• 2 leeks, washed and sliced (use only white and light green part and make sure all sand or dirt is washed off)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth or 6 cups vegetable broth
• 1 1/4 lbs red potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1/2 teaspoon chili powder

1. Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
2. In a large pot, boil broth. Add sauteed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
3. Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.

olive oil, leeks, onion, garlic, chicken broth, red potatoes, thyme, chili powder

Taken from www.food.com/recipe/potato-and-leek-soup-creamy-but-no-cream-493461 (may not work)